Summer Vegetables Sub Sandwich with Garlic Cream Cheese


4 ounces cream cheese, at room temperature
1 clove garlic, minced
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 loaf soft French bread (not baguette)
1 (12-ounce) jar whole pimento or roasted red peppers, well-drained
1 medium tomato, thinly sliced
1/2 medium English or hothouse cucumber, thinly sliced
1 (12-ounce) jar quartered and marinated artichokes hearts, well-drained
1 1/2 ounces baby spinach (2 cups)


Mash the cream cheese, garlic, olive oil, salt, and pepper together in a small bowl (or the cream cheese container) with a fork until combined.

Slice the French loaf horizontally almost all the way through. Open the bread and spread the cream cheese mixture onto both cut sides. On the bottom half of the bread, layer the vegetables evenly in this order: pimentos or roasted red peppers, tomato, cucumber, artichoke hearts, and spinach.

Close the sandwich and cut into crosswise into 4 sandwiches. Tightly wrap each sandwich in plastic wrap. Let sit at room temperature for 30 minutes before serving.

Recipe Notes

Make ahead: The cream cheese mixture can be made up to 2 days in advance and refrigerated. The sandwiches can be assembled a few hours in advance, wrapped, and refrigerated until ready to serve. The edges of the bread can get soggy after several hours, so be sure to drain your pimentos and artichokes well.

Storage: Leftover sandwiches can be wrapped and stored in the refrigerator for up to 2 days.